Baked beans

Tom

Does anyone have a recipe for Homemade baked beans. Doesnt have to be cooked on the egg. Although that would be good.[p]Tom

Painter

Tom,
My favorite. Made them yesterday on the egg.
Painter

[ul][li]baked beans[/ul]

Wise One

Tom, here are two. Submitted by Marv and Rumrunner:
Bourbon Baked Beans
Posted by Rumrunner on March 27, 2002 (Primo Forum)
Speaking of beans, here is a recipe I like to do in the smoker.....
Ingredients:
4 slices bacon, diced (or rib tips, brisket, etc.)
1 cup sliced onion (Vidalia, when in season)
1 TBS minced garlic
½ cup ketchup
¼ cup dark molasses or maple syrup
¼ cup cheap yellow mustard
¼ +/- cup bourbon
2 TBS brown sugar
1 TBS Worcestershire sauce
2+/- dashes Tabasco Sauce
2 cans baked beans (28 oz each)
Directions:
Sauté the bacon til crispy in a large sauté pan.
Add the onions and garlic and cook until soft.
Add the rest of the ingredients, EXCEPT for beans.
Bring to a boil, reduce heat and simmer for 5 minutes.
Set up your grill for indirect cooking and add your favorite wood (I prefer hickory or mesquite for this recipe). 250º-300º temp is good.
Rinse and drain the baked beans and put them into a 2 quart casserole or Dutch Oven that your wife won't be upset at you for putting on the grill (this part is very important!). I like to use a cast iron Dutch Oven, myself.
Add the sauce from the sauté pan and stir to combine thoroughly.
Cook indirect on your grill for approx. 1 1/2 to 2 hours.
Enjoy with ribs, brisket, ham, etc., etc......[p]
Marv's Marvlus Smoked Baked Beans
Submitted by: Marv (Marv's Marvlus Pit Bar-B-Q marvsbbq@marvsbbq.com )
This will feed approx. 20-25 people, so you will have to adjust amounts for your own needs. Great for a party pleaser. Leftovers are great cold or hot.
Ingredients:
1 gal pork & beans (drained)
½ LB BBQ'd shredded pork or brisket
1 4 oz canned chopped green chilies (one can)
¼ cup dried onion (helps soak up liquid) (can use fresh, increase to ¾ cup)
½ cup favorite BBQ sauce
2 cup ketchup
1/8 tsp cayenne pepper (does not make it spicy, just picks up the flavor)
¾ cup honey
¾ cup Worcestershire sauce
¾ cup brown sugar
Preparation Directions:
Mix all ingredients and pour into a kettle, or Dutch Oven if you have one.
Cooking Directions:
Heat uncovered @ 275-300 grate temp., indirect, with a couple of chunks of your favorite wood for flavor, for 3-4 hours or until liquid decreases to desired consistency. I like mine on the drier side, more like Boston baked beans.
Do not stir during cooking.
When done, they will appear dark on the surface. This is the smoke laying on top.
Stir to mix smoke into beans and serve hot.
My customers seem to like more 'smoky' beans, but you can adjust wood smoke to you liking.[p]Eggplant & Pepper Salsa-- AMAZING!!
Wow!!! The wife proclaimed this stuff the most delicious thing she's put in her mouth. YOU MUST TRY IT!! (I strongly dislike eggplant, but off the EGG in this salsa, it's great.)
I got this from the food network's web site (Bobby Flay cooked this on the first episode of Grillin' & Chillin') OK, credit has been given:[p]Ingredients:
2 eggplants, cut vertically into 1/2-inch thick slices
2 red peppers, quartered and seeded
2 yellow peppers quartered and seeded
2 red onions, sliced 1/2-inch thick
6 TBS olive oil
2 cloves garlic, finely chopped
2 TBS lemon juice
4 oz. soft goat cheese, crumbled
2 TBS oregano finely chopped
Salt
freshly ground pepper
I cooked at a 350 dome temp with no smoke.
OH, I cooked the peppers whole -- I carved them up after they were cooked. They were so juicy! I will start doing this on a regular basis.
Brush eggplant, peppers and onions on both sides with 1/4 cup of the oil and season with salt and pepper to taste. [I sprayed with Pam Olive oil and didn't even use salt and pepper -- I relied on the lump for the flavor. A good decision I think]
Grill for 5 to 8 minutes on each side, until lightly golden brown and almost cooked through. Remove vegetables from grill and cut into 1/2-inch dice. Combine eggplant, peppers and onions in a medium bowl. Add remaining ingredients including the remaining 2 tablespoons of olive oil and season with salt and pepper, to taste.
Next time, I may add some Egged chilies are hotter peppers for a little more kick. All in all -- wonderful!

Wise One

Wise One, you fat fingered typist! You included too much. He asked for Baked Beans not Eggplant Salsa. Oh, well try the Eggplant too.
Me

Gloria

Tom,
When you have the time, the dried beans are the best way to go but a quicky way is to use canned p.b.'s (pork'n beans). I like the Bush brand. Drain the beans, add chopped onion, a bit of chopped bell pepper, dried mustard, Worcestershire sauce, molasses, brown sugar. Then you can add anything that suits your fancy; jalapenos, bbq sauce, etc., etc. Bake in a slow oven while everything else is cooking. I haven't tried cooking them on the Egg yet, but I intend to do that real soon.

Stogie

Tom,[p]After cooking beans for many years, I have surmised it is much easier to use the pre-made brands and doctor them up. I also am a firm believer in NOT using pork and beans....use BAKED BEANS. Even the famed Gates BBQ joint uses pre-made beans....according to Ollie Gates anyway.[p]Below are a couple of recipes I have for doctoring beans. These have placed in the Top 10 at the Michigan BBQ cook-off in years past.[p]I have also included my own recipe for beans from scratch.[p]As far as cooking...I try to cook in my pit directly underneath a nice fatty pork butt. I use both beef and pork BBQed leftovers for all of these recipes.[p]I do have the recipes for Gates BBQ and the Rendevous BBQ joint.[p]Enjoy!![p]Stogie
____________________________________________________________[p]Kevi's Baked Beans [p]2 pounds Navy beans
1/2 pound Bacon
1 small Onion(s), minced
1 can Tomato soup
1 can Water
1 cup Brown sugar, light
1/4 cup Molasses
1 teaspoon Dry mustard
2 tablespoons Vinegar[p]PREPARATION:
Soak beans over night.
Drain and boil in fresh water until tender.
Cook Bacon. Set aside.
Add onion and cook. Add other ingredients and simmer for 5 min.
Add beans and let stand overnight.
Bake at 300 for 3 hours. Stir once or twice. Add bacon to top and bake another 30 min.
____________________________________________________________[p]This one took 4th place and 8th place in Michigan...[p]KC Baked Beans [p]28 ounce(s) Baked beans
3/4 cup BBQ Sauce
1/2 cup Brown sugar, dark
1 medium Tart apple, chopped, peeled
2 tablespoon(s) Raisins, golden
1 cup Onion(s), chopped
3 slice(s) Bacon, crisp, chopped
4 ounce(s) BBQ trimmings
1 teaspoon Sesame oil[p]PREPARATION:
Use your choice of baked beans. I use the Bush's with Onions and then skip the onions in the recipe. Also, use your favorite BBQ sauce. For the BBQ trimmings, you can use any leftover pork or beef. You can also substitute 2 TBS of bacon drippings in place of the 3 strips of bacon.
Dice the apples, raisins and onion into sizes the same as the beans.
Mix all together and cook for 1 hour at 350º.
I cook these in the pit for about 3 hours at 225º.
____________________________________________________________[p]Here is the simplest one I have. Just use your favorite BBQ sauce....[p]BBQ Baked Beans [p]19 ounces(1 can)s Baked Beans
1/2 cup BBQ sauce
1 small Onion(s), chopped
1 tablespoon Mustard
2 tablespoons Brown sugar
3 strips Bacon, crisp, chopped[p]PREPARATION:
Use your choice of sauce and Baked beans.
Combine everything and simmer for 1 hour.
____________________________________________________________[p]I personally don't like booze in my BBQ stuff, but many do.[p]Beans With An Attitude [p]2 cans B&M Baked beans
1 teaspoon Dry mustard
1/2 cup Chili sauce
2 tablespoon(s) Molasses
1/4 cup Coffee, strong
2 tablespoon(s) Brown sugar, dark
1/4 cup Bourbon whiskey[p]PREPARATION:
Mix all ingredients and simmer on low for several hours, covered.
Reduce liquid in last hour by removing cover. [p][p]

Chuck

Tom,
This is a recipe I adapted from a recipe site on the web that escapes me at the moment. It is good either in the oven or BGE (better in the egg of course). It has been a big hit with the family. This recipe makes a lot but it freezes well. The best part is you need to do a butt first to get some pulled pork leftovers, of course fresh PP works also.[p]2-15 ounce cans pinto beans undrained
2-15 ounce cans navy beans undrained
1/2-cup white vinegar
1/4-cup water
1-1/2-tablespoon cornstarch (mix with water)
1-cup ketchup
1/2-cup brown sugar
1/4-cup diced onion
1-tablespoon mustard
1-teaspoon chili powder
1-tablespoon chipotle big bubba’s rubba or your favorite rub
1-cup pulled pork (at least)
1/4 cup bbq sauce
salt and pepper to taste[p]Bake or Egg with some smoke in your Dutch oven at 350* for 60-90 minutes, stirring occasionally, until the sauce thickens. [p]Chuck <><

Cap'n

Stogie,
Love the idea of cooking them below a fatty butt - but how don't think a dutch oven would fit...what do you cook them in?
Cap'n

Gretl

Tom,
Here's the best, IMHO. I got it from this Forum a couple of years ago. I make this recipe frequently.
Cheers,
Gretl

---

Baked Beans on the BGE[p]Baked Beans
the walrus’ modification for the BGE from Dorothy Thomas’ recipe[p]2C Dry Beans
9C Water
1/2C Molasses
2TB Brown Sugar
1TB Vinegar
1/4 C Onion, chopped
2TB Dry Mustard (optional)
1/2 tea Baking Soda[p] Soak beans in 4 cups of water with 1/2 teaspoon of soda overnight. Drain,
put back in pot with 5 cups of water and cook until tender (about one
hour). Drain and save cooking liquid. Put beans in a cast iron Dutch oven
and add the molasses, brown sugar, vinegar, and dry mustard. Pour
all the cooking liquid over the beans.[p] Baking[p] Place Dutch oven uncovered in the BGE on top of fire bricks. Use your
favorite wood for smoking. Keep the temperature between 150 and 200 for
about 1 hour, less time for less smoke flavor. (If not using wood smoke,
start baking at 300 degrees for a total of 3 and 1/2 hours.) After
smoking, bring the temperature to 300 degrees gradually. During the 3 and
1/2 hours at 300 degrees, stir at hourly intervals. Remove the Dutch oven
from the BGE when the beans are about the consistency of a thick stew.
Cover the Dutch oven and let the beans rest. The rest of the liquid will
be absorbed by the beans.

Wise One

Cap'n, I don't think Stogie cooks these on his BGE but thinking about it, I wonder how it would be to put a few firebricks on a grill, put a dutch oven on top, then put another grill on top of the dutch oven with the butt sitting on that. I think it would work on my large BGE. Could the beans go that long without stirring?

Stogie

Wise One,[p]I cook these on my WSM, lower rack.[p]You do need to stir these as soon as a crust forms over the top of the beans. Because of this, you will need some access to stir the pot.[p]Stogie

Tom

Thanks guys[p]I got some real good ideas now. I allready make pretty good BBean's but those are doctored up from the can. I want to make my own! Thanks alot. By the way my dad raises bees and I put our homemade honey in my Baked beans. Cant beat it.[p]Tom

Cap'n

Wise One,
I think Stogies comment about having to stir them is correct - though think you could slide an wooden spoon between the bars and give it a stir. That said - don't think the beans would be able to cook that long without adding water - or maybe you could just take them off halfway through (but then that would be a royal pain...) I'll have to wrap my brain around this one and see what I can come up with.
Cap'n